Beef and Onion Wrap
Beef and Onion Wrap
Rating: (1 rated)
  • 1 large red Spanish onion, thinly sliced
  • 3 tbsp (45 ml) olive oil
  • 1 tbsp (15 ml) red wine vinegar
  • 1 tbsp (15 ml) honey
  • 1 lb (454 g) beef skirt steak, cut into 3 pieces
  • 2 ripe avocados
  • 1 tbsp (15 ml) lime juice
  • 2 tbsp (30 ml) chopped cilantro
  • 1/4 jalapeño pepper, seeded and finely chopped
  • 4 to 6 large flour tortillas
  • Sour cream, to taste
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
  • On the baking sheet, toss the onion with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Roast in the oven for about 20 minutes or until the onions begin to brown. Add the vinegar and honey. Toss well. Set aside.
  • In a large skillet, brown the meat in the remaining oil (1 tbsp / 15 ml) for 3 to 4 minutes on each side for rare doneness. Season with salt and pepper. Transfer to a plate and let rest for 5 minutes.
  • Meanwhile, in small bowl, mash the avocado flesh with a fork. Add the lime juice. Season with salt and pepper. Set aside.
  • On a work surface, slice the meat as thinly as possible. Place in a large bowl. Add the cilantro and jalapeno pepper and mix thoroughly. Set aside.
  • In a large skillet, heat the tortillas, one at a time. Place on a work surface. Spoon avocado purée at the centre of each tortilla. Top with the beef mixture, onion and sour cream. Roll tightly. Cut in half before serving.
  • Description
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